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Lunch recipe · from the recipe book

Buttery Ricotta Scramble with Garlicky Sautéed Greens

Large, custardy egg curds folded with dollops of cool ricotta, served over warm garlicky kale and bok choy with crisp toast.

Buttery Ricotta Scramble with Garlicky Sautéed Greens

Ingredients

  • 10 large500 gEggsbeaten
  • ½ cup120 gPart-skim ricotta
  • 1 tbsp14 gUnsalted butter
  • 1 tbsp14 gOlive oil
  • 7⅔ cups chopped160 gKalestems removed, chopped
  • 2¾ cups shredded200 gBok choysliced
  • 3 cloves9 gGarlicthinly sliced
  • 1 tbsp15 gLemon juice
  • ¼ tsp0.5 gCrushed red pepper
  • 4 slices128 gWhole-wheat breadtoasted
  • ½ tsp2.5 gSalt
  • ½ tsp1 gBlack pepper
  • ⅓ cup leaves8 gFresh basiltorn

Steps

  1. Prep first: chop the kale, slice the bok choy and garlic, tear the basil, and beat the eggs with half the salt and half the black pepper.
  2. Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook 1 minute until fragrant.
  3. Add the kale and bok choy with the remaining half of the salt; cook, tossing, 4 to 5 minutes until wilted and tender. Stir in the lemon juice, transfer the greens to plates and wipe out the skillet.
  4. Toast the bread while the eggs cook.
  5. Melt the butter in the skillet over medium-low heat. Add the eggs and push them slowly with a spatula to form large, soft curds, about 3 to 4 minutes, until no liquid egg remains and they reach 160°F (71°C).
  6. Take the pan off the heat and fold in spoonfuls of the ricotta so it stays in creamy pockets.
  7. Spoon the scramble beside the greens, sprinkle with the basil and the remaining half of the black pepper, and serve with the toast.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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